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Pickled cucumber recipe

Spicy cucumber pickle

Mustard, turmeric & star anise

Pickled cucumber recipe
Super easy

makes 1

nutrition per serving

Calories

g

Fat

0

Saturates

g

Sugars

g

Salt

g

Protein

g

Carbs

g

Fibre

of an adult’s reference intake


Recipe From

Jamie Magazine

Jamie Magazine

By Charlie Clapp

Ingredients

6 pickling cucumbers or 2 regular-sized cucumbers

2 banana shallots

2 teaspoons mustard seeds

½ teaspoon celery seeds

¼ teaspoon ground turmeric

2 star anise

75g caster sugar

150ml vinegar

Method

  1. Cut the pickling cucumbers in half lengthways, and slice regular ones through the middle, then into fingers. Peel and finely slice the shallots.
  2. Put the cucumbers and shallots in a colander. Sprinkle over 2 teaspoons of sea salt. After 45 minutes, rinse well.
  3. Combine all the other ingredients in a pan and bring to the boil. Stir until the sugar dissolves.
  4. Fit the cucumbers snugly into a Kilner jar, then pour over the liquid. Seal and leave for at least 24 hours.

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